Pan Roasting – A Cooking Technique Used By the Pros
I recently read an article about Pan Roasting and how professional cooks use this technique all the time in restaurants.
Just a handful of years ago, I couldn’t find any reference to pan roasting in any of my cook books, but these days it is a very popular technique. It’s popular for good reason, too. Pan roasting is a two-part cooking technique.
First, you sear the meat on all sides on the stove top, and then you finish cooking it by roasting in the oven. Because of the intense heat on the stove, the meat is done much more quickly than if you had started it in the oven.
Aside from saving some time, it is also much easier to develop a deeply caramelized crust on whatever you’re roasting, again thanks to the heat of the stove top.
If you’ve never experimented with pan roasting, I encourage you to give it a try. Use it for thick chops, as in this recipe, or for any larger cut of meat.
A chef friend of mine was kind enough to share this recipe with me, both to illustrate the technique of pan roasting and because it tastes so good.
Check out my Pan Roast page for some additional tips.
Equipment You Want To Have On Hand
- Heavy-bottomed sauce pan
- Heavy-bottomed, oven-proof sauté pan (or cast iron skillet)
- Chef knife
- Cutting board
- Metal or other heat proof spatula/turner
- Instant Read Thermometer